I’ve teamed up with Barney Butter almond butter and Julian’s Recipe baguettes to celebrate National Brunch Month. Did you know that, although the concept of brunch was popularized in 1980s restaurants, the term “brunch” is believed to have been coined in 1895? I was on WKYT’s Everyday Kentucky this morning to talk about brunch and share a couple of great recipes! You can watch my interview here.

Here are a couple of great recipes for your next brunch. Strawberry goat cheese bruschetta on Julian’s Recipe Truffle Butter Baguette is so easy and adds such a fantastic mix of flavors! Barney’s Butter Almond Butter Devils on Horseback are a quick, tasty, and addictive addition to any brunch.

Julian’s Recipe Strawberry Bruschetta:

Ingredients:

• 3 tablespoons olive oil

• 1 teaspoon minced thyme 

• 1 teaspoon minced rosemary

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ½ pound goat cheese

• 2 cups chopped strawberries

• 2 cups of arugula or spinach

• 1 Julian’s recipe Truffle Butter Baguette

Directions:

In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.

Broil 3-4 in. from the heat until lightly browned, 1-2 minutes. Spread with goat cheese. Broil until the cheese begins to melt, 2-3 minutes longer.

In a small bowl, combine strawberries and arugula. Layer over cheese. Enjoy!

Barney Butter’s Almond Butter Devils on Horseback

Ingredients:

• 12 Medjool dates (pits removed)

• 1/4-1/2 cup Barney Butter crunchy almond butter

• 4 oz thinly sliced prosciutto

• 1 tbsp balsamic reduction

Directions:

Preheat the oven to 400 degrees F.

Make a single cut lengthwise down each of the dates, taking care to only cut through one layer, not all the way through.

Squeeze the date from the ends to open it up and, using a teaspoon, fill it with almond butter. Repeat with the rest of the dates.

Wrap the filled dates in half a piece of prosciutto and place on a baking sheet lined with parchment paper.

Bake for 20 minutes or until the prosciutto is crispy. Place on a serving tray and drizzle with balsamic reduction. Serve warm and enjoy!